An egg-free and salt-free fried squash patty recipe. A great way to use the squash that may be out of hand in your garden, especially the ones that aren't suited for a better purpose.
Provided by GTNC
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Halve the squash and scrape out as many seeds as you can. Shred in a food processor, or on a box grater. Transfer to a mixing bowl and add cornstarch, onion, parsley, garlic powder, paprika, and pepper. Let rest for 15 minutes.
- Fold in bread crumbs and Parmesan cheese. Let rest for 15 minutes more.
- Lay out a 2- to 3-foot long sheet of waxed paper on a counter; dust with some of the sifted flour.
- Heat about 1/4 inch oil in a deep-fryer or large frying pan to 350 degrees F (175 degrees C).
- Form patties out of the mixture, making them a bit smaller than tennis ball, about 1/2 cup each. Squeeze excess liquid out of each patty, then firm up outer edges with your thumbs before placing on the flour-dusted waxed paper; this helps to keep them from falling apart in the pan. Sift more flour over tops of the cakes.
- Drop patties into the hot oil using 2 spatulas; one to hold them in place, one to scrape and drop into the oil, working in batches. Cook until golden brown and tender, about 5 minutes per batch. Transfer to a paper towel-lined plate. Repeat to cook remaining patties.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 38.7 g, Cholesterol 4.4 mg, Fat 8.4 g, Fiber 5.9 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 184.3 mg, Sugar 1.7 g
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